JP4075271B2

JP4075271B2 - Oil and fat processed food for continuous production line of layered flour expanded food

Info

Publication number: JP4075271B2
Application number: JP2000056304A
Authority: JP
Inventors: 康晴納庄; 一博上島; 愼一橋本; 正一加藤
Original assignee: Kaneka Corp
Current assignee: Kaneka Corp
Priority date: 2000-03-01
Filing date: 2000-03-01
Publication date: 2008-04-16
Anticipated expiration: 2020-03-01
Also published as: JP2001238598A

Description

【０００１】
【発明の属する技術分野】
本発明は、層状小麦粉膨化食品連続生産ライン用油脂加工食品に関し、更に詳しくは、クロワッサン、デニッシュ、パイなどの層状小麦粉膨化食品の連続生産ラインに適した油脂加工食品に関する。
【０００２】
【従来の技術】
製菓、製パン分野において、クロワッサン、デニッシュ、パイなどの層状小麦粉膨化食品（ペーストリーともいう。）は、従来から非常に人気の高い食品の一つである。これらの層状小麦粉膨化食品の製造は、生地に油脂を包み込み、伸ばしては折りたたむ作業を何回も繰り返し、何層にも生地と油脂の層を作り出す必要がある。従来、これらの作業は、多くは手作業により行われていたが、最近、消費の拡大、生産効率の向上へのニーズから、これらの作業を機械により行う工夫が多数なされてきた。例えばレオン自動機（株）製のＨＭラインと呼ばれる装置を用いて、生地に油脂を包み込んでラインに流すだけで、生地作成の最終工程まで自動的に行うことが可能となった。更に、それらに加えて、生地に油脂を包む作業も機械化された、一般にシーディング・ラミネーティングラインと呼ばれる一連の製造機械が、レオン自動機（株）（日本）、ラダーマーカー社（オランダ）、ライカート社（オランダ）、フリッチ社（ドイツ）などによって開発された。これらは、その詳細な方法は違うものの、基本的には、生地を押し出す部分と、油脂をシート状に押し出す部分があり、自動的にしかも連続的に層状小麦粉膨化食品の生地を作成することができる。これらの連続生産ラインの開発により、従来は非常に面倒であった層状小麦粉膨化食品の生産において、大きく作業効率が向上した。
【０００３】
しかしながら、これら一般のシーディング・ラミネーティングラインでは、仕込んだ油脂をシート状に押し出す為のファットポンプ又はバターポンプと呼ばれている油脂の押し出し機が必須となる。このバターポンプなどにはスクリューあるいはロータリータイプの押し出し装置が装備されており、これにより油脂が押し出され、シート状にされる。この際、油脂は機械的圧力或いは機械熱などにより、大きく軟化してしまうことが知られている。油脂が軟化すれば、生地に包み込まれた後の作業が十分に行われても、焼き上がった最終製品は、ボリュームの乏しい浮きの悪いものになってしまう。従って、層状小麦粉膨化食品の連続生産ライン用の油脂としては、上記のようなバターポンプなどを通しても軟化し難い、融点の高い油脂が用いられるのが一般的である。しかしながら、融点の高い油脂を多く用いると、でき上がった製品の口溶けが悪いものになってしまうという問題が起きる。従って、融点を上昇させることなく、バターポンプなどの機械的作用に対しても軟化しない油脂の開発が待ち望まれていた。また、連続生産ラインにおいては大量に生産を行う為に、生産に要する時間が長く、油脂を冷蔵庫から取り出して直ちに使用した場合、室温によって徐々に油脂自体の軟化が起こり、生産の初期と終期においては油脂の硬さが異なり、また、朝夕の寒暖差などによっても油脂の硬さが異なり、でき上がる製品にバラツキが生じることが問題となっている。従って、温度変化があっても硬さの変化が少ない油脂の開発も同時に待ち望まれていた。
【０００４】
【発明が解決しようとする課題】
本発明の目的は、融点を上昇させることなしに、層状小麦粉膨化食品の連続生産ラインにおける、バターポンプなどによる機械的な作用に対して耐性があり、軟化せずに、口溶け、食感、浮きが共に良好なクロワッサン、デニッシュ、パイなどの層状小麦粉膨化食品を製造でき、また、前記製造時に温度変化があっても油脂の硬さの変化が少なく、クロワッサン、デニッシュ、パイなどの製品の品質のバラツキが少ない油脂加工食品、及びそれを使用した層状小麦粉膨化食品を提供することである。
【０００５】
【課題を解決するための手段】
従来の油脂加工食品におけるバターポンプなどの機械的作用によって軟化する原因及び温度変化による硬さの変化が大きい原因は、冷却のみに頼っている従来の油脂加工食品の製造方法にある。即ち、従来では、機械的作用あるいは温度変化による軟化の少ない安定な油脂結晶を得ようとすると、晶析の際、加熱融解した油脂を徐冷し、あるいは長い結晶化時間をかけることで油脂結晶を安定化させることが必要で、物性としてはキメの粗い商品価値の低い油脂加工食品となってしまう。そこで、本発明者らは鋭意研究の結果、晶析の際、冷却に加え、加圧を行うことで、これらの問題点が解決されることを見出し、本発明を完成するに至った。即ち、本発明者らの研究によれば、層状小麦粉膨化食品の連続生産ラインによる製造に際し、加圧晶析して得られた油脂組成物は、油脂結晶が非常に安定化、微細化されていること、また、晶析時間が短縮されること、更に、この油脂組成物を用いた油脂加工食品は、機械的な作用及び温度上昇による軟化が非常に少ないことがわかった。
【０００６】
即ち本発明は、加熱融解した油脂又はそのエマルションを冷却晶析させるときに、油脂の結晶の析出開始前から１０〜１５０ＭＰａの範囲の加圧圧力で強制的に加圧して得られた油脂組成物からなることを特徴とする、層状小麦粉膨化食品連続生産ライン用油脂加工食品である。前記油脂加工食品は、前記加圧晶析して得られた油脂組成物を捏和し、これを成型してなるものである。
【０００７】
【発明の実施の形態】
以下に、本発明の詳細な実施形態を説明する。本発明で用いられる油脂は、通常の油脂加工食品に用いられる食用油脂であれば特に限定されず、動物油、植物油、乳脂などの天然油、及びこれらの硬化油、分別油、エステル交換油、ランダムウムエス油などの単独或いは混合油が使用でき、油脂のみ、或いは水と乳化されたＷ／Ｏ型エマルションとして用いられる。これら油脂又はそのエマルションには、その他、通常、油脂加工食品に添加される、呈味成分、香料、栄養成分、乳化剤、増粘剤、酸化防止剤などが含まれていてもよい。
【０００８】
本発明における油脂の加圧晶析とは、加熱融解した油脂又はそのエマルションを冷却晶析させるときに、強制的に加圧することをいい、これにより油脂結晶が安定化、微細化される。ここで、加圧は冷却と同時に開始してもよいが、油脂又はそのエマルションを予め結晶が析出しない程度に冷却した後に加圧して晶析を行ってもよく、後者の方が得られる結晶が微細となり、より好ましい物性となるだけではなく、加圧時間の短縮や晶析時間の短縮などの利点がある。
【０００９】
加圧晶析の方法としては、特に限定されないが、具体的には上記のような油脂又はそのエマルションを加熱溶解し、例えば、静水圧容器に注入して加圧と冷却を行う。この静水圧容器は、加圧と冷却が同時に行えるようになっているもので、静水圧容器内の内容物を加圧しながら、静水圧容器壁面部から内容物の冷却を行うことができる。加圧方式は、ピストン式、液圧式、空気圧式いずれの方法でもよい。また、冷却方式は、冷媒式、空冷式いずれでもよい。加圧圧力、加圧時間、冷却媒体温度は用いる食用油脂の原料組成や量などにより最適値が異なるので一概に規定できないが、通常、加圧圧力は１０〜１５０ＭＰａ、加圧時間は１〜６０分、更に冷却媒体温度は−３０〜１５℃の範囲で処理を行うのが好ましい。上記加圧圧力が１０ＭＰａ未満であると、加圧による晶析の促進や結晶の微細化が不十分であり効果が少ない場合が多い。また、圧力が１５０ＭＰａを越える高圧で処理をしても差し支えないが、晶析促進効果や結晶の安定化、微細化効果の向上が少なくなってゆき、必要以上の高圧での加圧は、経済的にも安全性の面からも好ましくない。また、加圧時間は加圧圧力、温度、油脂組成などとの兼ね合いで決まるが、１分未満であると晶析が不十分な場合が多い。一方、晶析が終了した後に更に加圧を続けても油脂物性などの品質の劣化はないが、さらなる効果は少なく、実際には６０分を越えて加圧を続ける必要はない。更に、冷却媒体の温度が１５℃より高いと冷却速度が遅く、加圧の効果があっても晶析時間は長く大きな効果は得られ難い。一方、冷却媒体の温度が−３０℃より低い場合は冷却速度は速まるが、加圧による晶析促進効果や結晶の安定化、微細化効果は少なくなり、経済面からも好ましくない。
【００１０】
尚、加圧処理は１度のみでも十分な効果が見られるが、晶析が不十分である場合など、必要によっては同様の処理を繰り返し行うことで更に効果が得られる。また工業的に本発明の加圧晶析を行う場合は、静水圧容器の代わりに、耐圧構造を有するエクストルーダーや耐圧冷却ユニットなどを利用して、加圧と冷却を同時に行うように工夫することができる。
【００１１】
上記のように加圧晶析した油脂組成物は更に捏和を行う。前記捏和とは油脂組成物を機械的に練ることを意味する。また加圧晶析と捏和を同時に行ってもよい。
【００１２】
本発明の層状小麦粉膨化食品連続生産ライン用油脂加工食品は、上記のようにして加圧晶析処理した油脂組成物を適当な形状に成型することにより得ることができる。
【００１３】
このようにして得られた油脂加工食品を、シーディング・ラミネーティングラインなどの連続生産ライン用油脂として用いることで、浮きのよい、口溶け、食感の良好な、クロワッサン、デニッシュ、パイなどの層状小麦粉膨化食品を安定的に効率良く製造することができる。
【００１４】
【実施例】
以下に実施例、比較例を挙げて本発明を更に詳細に説明するが、本発明はこれらにより何ら制限を受けるものではない。尚、以下の記載中、「部」は特にことわらない限り「重量部」を表す。
【００１５】
（実施例１〜４）
「加圧晶析油脂加工食品の作成」
精製パーム油（酸価０．１０、ヨウ素価５３、上昇融点３５℃）３０部、大豆硬化油（酸価０．０２、ヨウ素価７５、上昇融点３４℃）４０部、精製コーン油（酸価０．０１、ヨウ素価１２４）３０部からなる混合油を６５℃に融解して、静水圧容器内（約４５０ｍｌ）に注入した。それぞれ１０ＭＰａ（実施例１）、５０ＭＰａ（実施例２）、１００ＭＰａ（実施例３）、１５０Ｍｐａ（実施例４）に加圧すると共に、静水圧容器を外壁部から５℃の冷媒（エチレングリコール）で６０分間冷却して、加圧晶析を行った。これら加圧晶析処理の終了した試料を取り出し、３連ロールミル（井上製作所）（ローラー温度１０℃）に２回通過させて捏和を行い、実施例１〜４の加圧晶析油脂加工食品を得た。
【００１６】
（比較例１）
「常圧晶析油脂加工食品の作成」
上記実施例１〜４と同様の配合の混合油を６５℃に融解して、実施例と同様の静水圧容器内に注入し、加圧せずに実施例と同様の方法で常圧晶析油脂加工食品（比較例１）を得た。
【００１７】
（機械耐性の評価）
上記実施例１〜４及び比較例１の油脂加工食品を、品温５℃、１０℃、及び１５℃に温調した後、２０℃の室温においてＣＷＣ用バターポンプ（レオン自動機（株）製）に通し、その前後の硬さの違いを、コーンペネトロメーターによりペネ値を測定し比較した。結果を表１に示す。
【００１８】
【表１】

【００１９】
表１から明らかなように、加圧晶析を行った実施例１〜４の油脂加工食品は、加圧晶析を行っていない比較例１の油脂加工食品に比べ、バターポンプによる機械的圧力及び機械熱に対しても安定で、バターポンプ通過前後の硬さの変化が少ないことが判る。
【００２０】
（温度変化による硬さの変化）
実施例１〜４及び比較例１の油脂加工食品の５℃、１０℃、１５℃、２０℃、及び２５℃における、コーンペネトロメーターによるペネ値を測定した。結果を表２に示す。
【００２１】
【表２】

【００２２】
表２から明らかなように、加圧晶析を行った実施例１〜４の油脂加工食品は、加圧晶析を行っていない比較例１の油脂加工食品に比べ、各温度域において硬さの変化が少なく、使用時に温度変化があっても硬さの変化が少ないことが示された。
【００２３】
（実施例５〜８及び比較例２）
表３に示す配合にてＣＷＣライン（レオン自動機（株）製）と呼ばれている連続生産ラインにおいて、クロワッサンを製造した。即ち、ミキサーでミキシングを行った後、生地をホッパーに投入し、以降、生地の無圧切断、配列、連結、シートメーカーにより自動的に生地が延ばされた後、バターホールドラインによってバターポンプから、ロールイン量が対生地３０重量％になるように、実施例１〜４及び比較例１の油脂加工食品が供給され、積層が自動的に行われた後、通常通りモールディング、プルーフィング、フリージング、焼成を行い、実施例５〜８及び比較例２のクロワッサンを得た。これらの実施例５〜８及び比較例２のクロワッサンを官能検査した結果を表４に示す。官能評価は５人の訓練されたパネラーにより、浮き、層、口どけ、及び食感について５段階評価（５；非常に良好、４；良好、３；普通、２，やや劣る、１；非常に劣る）を行い、その平均値を各々の点数とした。
【００２４】
【表３】

【００２５】
【表４】

【００２６】
表４から明らかなように、加圧晶析を行った実施例１〜４の油脂加工食品を用いて製造した実施例５〜８のクロワッサンは、何れも、加圧晶析を行っていない比較例１の油脂加工食品を用いて製造した比較例２のクロワッサンに比べ、浮きも良く、層、食感、口どけのいずれの点においても良好であった。
【００２７】
【発明の効果】
本発明の層状小麦粉膨化食品連続生産ライン用油脂加工食品は、従来では困難であったシーディング・ラミネーティングラインにおけるバターポンプなどによる機械的作用を受けても軟化せず、また長時間の生産において温度変化があっても硬さの変化が少なく、その結果、この油脂加工食品を用いることで、従来では困難であったシーディング・ラミネーティングラインなどの連続生産ラインにより、口溶け、サックリさなどの食感を悪化させることなくクロワッサン、デニッシュ、パイなどの層状小麦粉膨化食品を安定的に効率良く製造することが可能である。[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to an oil processed food for a continuous production line of layered wheat flour expanded food, and more particularly to an oil processed food suitable for a continuous production line of layered flour expanded food such as croissant, Danish, and pie.
[0002]
[Prior art]
In the field of confectionery and bakery, layered flour-expanded foods (also called pastries) such as croissants, danishes and pies have been one of the most popular foods. In the production of these layered flour-swollen foods, it is necessary to wrap the oil and fat in the dough, repeat the work of stretching and folding it many times, and create dough and oil and fat layers in layers. Conventionally, many of these operations have been performed manually, but recently, due to the need for increased consumption and improved production efficiency, many devices have been devised for performing these operations with machines. For example, by using a device called HM line manufactured by Leon Automatic Machine Co., Ltd., it is possible to automatically wrap the dough with oils and let it flow through the line until the final process of making the dough automatically. In addition to these, a series of manufacturing machines, generally called seeding / laminating lines, which are mechanized in the process of wrapping oils and fats in dough, are Leon Automatic Co., Ltd. (Japan), Ladder Marker (Netherlands), Developed by Leichhardt (Netherlands) and Frich (Germany). Although these methods are different in detail, there are basically a part that extrudes the dough and a part that extrudes oil and fat in a sheet form, and it can automatically and continuously create a dough for layered flour-expanded food. it can. The development of these continuous production lines has greatly improved work efficiency in the production of layered flour-expanded food, which has been very troublesome in the past.
[0003]
However, these general seeding and laminating lines require an oil and fat extruder called a fat pump or a butter pump for extruding the charged oil and fat into a sheet. This butter pump or the like is equipped with a screw or rotary type extrusion device, and thereby the oil and fat is extruded into a sheet form. At this time, it is known that fats and oils are greatly softened by mechanical pressure or mechanical heat. If the oil is softened, the baked final product will be poor in volume and poor in float, even if the work after being wrapped in the dough is sufficiently performed. Therefore, as fats and oils for continuous production lines of layered wheat flour expanded foods, it is common to use fats and oils with a high melting point that are difficult to soften even through the butter pump as described above. However, when many fats and oils with a high melting point are used, there arises a problem that the finished product is poorly melted in the mouth. Accordingly, there has been a long-awaited development of fats and oils that do not soften the mechanical action such as a butter pump without increasing the melting point. In addition, in a continuous production line, production takes a long time because production takes a long time.If the oil is taken out of the refrigerator and used immediately, the oil itself gradually softens depending on the room temperature. However, the hardness of fats and oils varies, and the hardness of fats and oils also varies depending on the difference in temperature between morning and evening, resulting in variations in the finished product. Therefore, the development of fats and oils with little change in hardness even when there is a change in temperature has been awaited at the same time.
[0004]
[Problems to be solved by the invention]
The object of the present invention is to withstand mechanical action by a butter pump or the like in a continuous production line of layered wheat flour food without increasing the melting point, and it melts in the mouth, texture and floats without softening. Can produce layered flour-expanded foods such as croissants, Danish, pie, etc., and there is little change in the hardness of fats and oils even if there is a temperature change during the production, and the quality of products such as croissants, Danish, pie An object of the present invention is to provide an oil and fat processed food with little variation and a layered wheat flour expanded food using the same.
[0005]
[Means for Solving the Problems]
The cause of softening by a mechanical action such as a butter pump in a conventional processed oil and fat food and the cause of a large change in hardness due to a temperature change are in a conventional method for producing a processed oil and fat food that relies solely on cooling. In other words, conventionally, when trying to obtain a stable fat and oil crystal with little softening due to mechanical action or temperature change, the fat and oil crystal is heated by slowly cooling the heated and melted fat during crystallization or by taking a long crystallization time. It is necessary to stabilize the oil, and as a physical property, it becomes a fat and oil processed food having a rough texture and a low commercial value. As a result of intensive studies, the present inventors have found that these problems can be solved by applying pressure in addition to cooling during crystallization, and have completed the present invention. That is, according to the study by the present inventors, in the production of the layered wheat flour expanded food by the continuous production line, the oil and fat composition obtained by pressure crystallization has the oil crystal very stabilized and refined. In addition, it was found that the crystallization time was shortened, and that the processed oil and fat food using the oil and fat composition had very little softening due to mechanical action and temperature increase.
[0006]
That is, the present invention is operated to cooling crystallization heated molten fat or an emulsion, forcibly pressure-obtained fat composition in applied pressure in the range of 10~150MPa before deposition starting fat crystals It is an oil processed food for a layered wheat flour expanded food continuous production line, characterized by comprising a product. The oil processed foods, the fat and oil composition obtained by the pressure圧晶analysis was kneaded, it is made by molding it.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Detailed embodiments of the present invention will be described below. The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils used in ordinary processed fat and oil processed foods, natural oils such as animal oils, vegetable oils and milk fats, and hardened oils, fractionated oils, transesterified oils, random oils. A single or mixed oil such as um-es oil can be used, and it is used as a W / O type emulsion emulsified with only oil or water. In addition to these fats and oils or emulsions thereof, flavoring ingredients, fragrances, nutritional ingredients, emulsifiers, thickeners, antioxidants and the like that are usually added to processed oils and fats may be included.
[0008]
The pressurization crystallization of fats and oils in the present invention refers to forced pressurization when cooling and crystallizing heated and melted fats or emulsions, thereby stabilizing and refining the fat crystals. Here, the pressurization may be started at the same time as the cooling, but the oil or fat or emulsion thereof may be preliminarily cooled to such an extent that no crystals are precipitated, and then pressurized for crystallization. Not only does it become finer and more favorable physical properties, but there are also advantages such as shortening the pressurization time and shortening the crystallization time.
[0009]
The method of pressure crystallization is not particularly limited, but specifically, the above-described oil or fat or emulsion thereof is heated and dissolved, and injected into a hydrostatic pressure vessel, for example, and pressurized and cooled. The hydrostatic pressure vessel can be pressurized and cooled at the same time, and the contents can be cooled from the wall surface of the hydrostatic pressure vessel while pressurizing the contents in the hydrostatic pressure vessel. The pressurization method may be any of a piston method, a hydraulic method, and a pneumatic method. The cooling method may be either a refrigerant type or an air cooling type. Although the optimum value varies depending on the composition and amount of the edible fat and oil used, the pressure pressure, the pressure time, and the cooling medium temperature cannot be specified unconditionally. Usually, the pressure pressure is 10 to 150 MPa, and the pressure time is 1 to 60. It is preferable to carry out the treatment at a cooling medium temperature in the range of -30 to 15 ° C. When the pressurizing pressure is less than 10 MPa, the crystallization is not sufficiently promoted or the crystal is refined by pressurization, and the effect is often small. In addition, the treatment may be performed at a high pressure exceeding 150 MPa, but the crystallization promotion effect, the stabilization of the crystal, and the improvement of the refining effect are reduced. This is not preferable from the viewpoint of safety. The pressurization time is determined in consideration of the pressurization pressure, temperature, oil and fat composition, etc., but if it is less than 1 minute, crystallization is often insufficient. On the other hand, even if the pressurization is continued after the crystallization is completed, there is no deterioration in quality such as oil and fat properties, but there is little further effect, and it is not actually necessary to continue the pressurization over 60 minutes. Furthermore, when the temperature of the cooling medium is higher than 15 ° C., the cooling rate is slow, and even if there is an effect of pressurization, the crystallization time is long and it is difficult to obtain a large effect. On the other hand, when the temperature of the cooling medium is lower than −30 ° C., the cooling rate is increased, but the effect of promoting crystallization and the effect of stabilizing and refining crystals are reduced, which is not preferable from the economical viewpoint.
[0010]
Note that a sufficient effect can be seen even if the pressure treatment is performed only once, but a further effect can be obtained by repeating the same treatment if necessary, such as when crystallization is insufficient. In addition, when performing pressure crystallization of the present invention industrially, devise to perform pressurization and cooling at the same time using an extruder or a pressure-resistant cooling unit having a pressure-resistant structure instead of a hydrostatic pressure vessel. be able to.
[0011]
The fat composition subjected to pressure crystallization as described above is further kneaded. The kneading means that the oil and fat composition is mechanically kneaded. Further, pressure crystallization and kneading may be performed simultaneously.
[0012]
The fat and oil processed food for a layered wheat flour expanded food continuous production line of the present invention can be obtained by molding the oil and fat composition subjected to pressure crystallization treatment as described above into an appropriate shape.
[0013]
By using the processed fats and oils obtained in this way as fats and oils for continuous production lines such as seeding and laminating lines, it has a layered structure such as croissants, Danish, pie, etc. A flour-expanded food can be produced stably and efficiently.
[0014]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited by these. In the following description, “parts” represents “parts by weight” unless otherwise specified.
[0015]
(Examples 1-4)
“Creation of pressurized crystallization oil processed food”
30 parts refined palm oil (acid value 0.10, iodine value 53, rising melting point 35 ° C.), 40 parts soybean hardened oil (acid value 0.02, iodine value 75, rising melting point 34 ° C.), refined corn oil (acid value) A mixed oil consisting of 30 parts of 0.01 and iodine value 124) was melted to 65 ° C. and poured into a hydrostatic vessel (about 450 ml). The pressure was increased to 10 MPa (Example 1), 50 MPa (Example 2), 100 MPa (Example 3), and 150 MPa (Example 4), respectively, and the hydrostatic container was heated to 60 ° C. with a refrigerant (ethylene glycol) at 5 ° C. from the outer wall. After cooling for a minute, pressure crystallization was performed. The sample after completion of the pressure crystallization treatment is taken out, passed through a triple roll mill (Inoue Seisakusho) (roller temperature 10 ° C.) twice, kneaded, and the pressure crystallization fat processed food of Examples 1 to 4 Got.
[0016]
(Comparative Example 1)
“Creation of processed foods under normal pressure crystallization oil”
The mixed oil having the same composition as in Examples 1 to 4 was melted at 65 ° C., poured into a hydrostatic pressure vessel similar to that in Example, and pressurized under normal pressure in the same manner as in Example, without applying pressure. An oil processed food (Comparative Example 1) was obtained.
[0017]
(Evaluation of mechanical resistance)
After the oil-and-fat processed foods of Examples 1 to 4 and Comparative Example 1 were adjusted to product temperatures of 5 ° C., 10 ° C., and 15 ° C., the CWC butter pump (manufactured by Leon Automatic Co., Ltd.) at room temperature of 20 ° C. ), The difference in hardness before and after that was measured by comparing the penet value with a cone penetrometer. The results are shown in Table 1.
[0018]
[Table 1]

[0019]
As is clear from Table 1, the processed oil and fat foods of Examples 1 to 4 subjected to pressure crystallization were compared with the processed fat and oil food of Comparative Example 1 not subjected to pressure crystallization to mechanical pressure by a butter pump. It is also stable against mechanical heat, and it can be seen that there is little change in hardness before and after passing through the butter pump.
[0020]
(Change in hardness due to temperature change)
Penet values were measured with a cone penetrometer at 5 ° C., 10 ° C., 15 ° C., 20 ° C., and 25 ° C. for the processed oil / fat foods of Examples 1 to 4 and Comparative Example 1. The results are shown in Table 2.
[0021]
[Table 2]

[0022]
As is apparent from Table 2, the processed fats and oils of Examples 1 to 4 subjected to pressure crystallization were harder in each temperature range than the processed fat and oil of Comparative Example 1 that was not subjected to pressure crystallization. It was shown that there was little change in hardness, and there was little change in hardness even if there was a temperature change during use.
[0023]
(Examples 5 to 8 and Comparative Example 2)
Croissants were produced in a continuous production line called CWC line (Leon Automatic Co., Ltd.) with the formulation shown in Table 3. That is, after mixing with a mixer, the dough is put into a hopper, and after that, the dough is automatically cut by pressureless cutting, arrangement, connection, and sheet maker, and then the butter hold line from the butter pump. After the processed fats and oils of Examples 1 to 4 and Comparative Example 1 were supplied so that the roll-in amount was 30% by weight with respect to the dough, lamination was automatically performed, and then molding, proofing, and freezing were performed as usual. The croissants of Examples 5 to 8 and Comparative Example 2 were obtained. Table 4 shows the results of a sensory test on the croissants of Examples 5 to 8 and Comparative Example 2. Sensory evaluation was conducted by 5 trained panelists on a 5-point scale for floating, layering, mouthfeel, and texture (5; very good, 4; good, 3; normal, 2, slightly inferior, 1; very The average value was taken as each score.
[0024]
[Table 3]

[0025]
[Table 4]

[0026]
As is clear from Table 4, all the croissants of Examples 5 to 8 manufactured using the oil-and-fat processed foods of Examples 1 to 4 subjected to pressure crystallization were compared without pressure crystallization. Compared with the croissant of the comparative example 2 manufactured using the oil-fat processed food of Example 1, it floated well and was favorable also in any point of a layer, a food texture, and a mouthfeel.
[0027]
【The invention's effect】
The fat processed food for continuous production line of layered wheat flour of the present invention does not soften even when subjected to mechanical action such as a butter pump in a seeding and laminating line, which has been difficult in the past, and in long-term production Even if there is a temperature change, there is little change in hardness. As a result, by using this processed oil and fat food, continuous production lines such as seeding and laminating lines, which were difficult in the past, can be melted in the mouth, crisp It is possible to stably and efficiently produce layered wheat flour expanded foods such as croissants, Danishes, and pies without deteriorating the texture.

Claims

When to the heated molten fat or an emulsion cooling crystallization, in that it consists resulting fat composition forced by pressure with applied pressure in the range of 10~150MPa before deposition starting fat crystals Fat and oil processed food for continuous production line of layered wheat flour puffed food.

The processed fat and oil food according to claim 1, wherein the fat and oil composition is kneaded and molded.